Chef Timothy Mintline, metro Detroit born and raised, is very excited to be back in his hometown with Mimi’s Bistro. After graduating with honors from the Columbus Culinary Institute in Ohio, he has spent the last few years cultivating his culinary signature at various restaurants, beginning at ZenCha Tea Salon, then Nona Ristorante and Enoteca, and finally M Restaurant, a Columbus hot spot. His culinary passion began at a young age watching family members make his favorite foods. It was when he asked his mother “Can I make dinner?” that all the absorbed knowledge and love really became ingrained. “Food is love and every time I make a family dish, it’s like getting a hug from my Nana,” he says. Mintline is thrilled to share some of that love with the new guests at Mimi’s Bistro.
Carrot-Ginger Soup (Makes about 6 quarts)
4 pounds carrots
1 pound onion, chopped
6 cloves garlic
2 tablespoons fresh ginger, finely diced
1 pound redskin potatoes, peeled and chopped
2 tablespoons canola oil
4 quarts vegetable stock
2 cups orange juice
1 teaspoon white pepper
1–1½ tablespoons salt
Over medium heat, sweat the carrots, onions, garlic, ginger, and potatoes in oil until onion is translucent. Add stock, orange juice, pepper, and 1 tablespoon of salt. Simmer until vegetables are tender (about 15–20 minutes). Let soup cool slightly and puree in a blender (or with an immersion blender) until smooth. Check for seasoning and add salt if necessary.